This chickpea casserole is a great dish and is sure to please
It’s easy to prepare and only dirties one dish. I serve this warm for dinner or sometimes I bring it as a cold dish to potlucks and this chickpea casserole is always a hit!
It also serves as a great lunch if you have leftovers.
It is REALLY easy to prepare the night before and then can be popped in the oven when you get home from work.
- 4 cups of cooked* or canned chickpeas, rinse well
- 2 cups of fresh tomatoes, diced
- 1 large onion, chopped
- 1 cup sliced mushrooms
- 2 cups fresh spinach, chopped
- Add 2 cups fresh kale, chopped
- 2 Tbsp maple syrup
- 2 tsp Dijon mustard
- ½ tsp cayenne pepper
- Fresh ground pepper and sea salt, to taste
*Hint: Here’s a trick of the trade: When using dry chickpeas (or any dry beans/lentils for that matter), rinse and soak them overnight prior to using them. When cooking the chickpeas, add a Kombu leaf (it’s a type of sea vegetable) to help improve digestibility and reduce bloating and flatulence.
- Combine all the ingredients in a large corning ware or glass dish and mix it up.
- Cover the chickpea casserole and bake it for 1 hour at 350°.
~ Plant Trainers
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